In a large pan, melt vegan butter (1 tbsp) over medium heat.
Add 1 garlic clove minced, sauté for a minute or two, until fragrant.
Add in:
1/2 can Pumpkin purée
1/2 can Unsweetened coconut milk
Smoked paprika, salt & pepper to taste
1 tbsp Nutritional yeast
Once combined, reduce heat to medium-low and simmer for 10 minutes, allowing the sauce to thicken.
Cook pasta of choice (my favorite is Jovial GF Fusilli), add drained pasta to the large pan to cover with sauce. Top with thyme, sage or herb of choice.Â
Serves 2, double the recipe to serve 4,